Blistered Shishito Peppers with Whipped Lemon Goat Cheese

18 | June 22, 2013

Blisterd Shishito Peppers with Whipped Lemon Goat Cheese

If you live in Dallas, you will have noticed a trend among chefs — and no, it’s not how many different foams you can add to a dish or the ten thousand ways to make a flatbread.  It’s shishito peppers. These mild and flavorful peppers are all over town, popping up on menus faster than Tony Romo can loose a football game and for good reason. They’re amazing little appetizers that wake up your tongue and tell your belly that something good is about to happen

These little devils might look hot but I promise you they’re not, well you might get one defiant pepper but it’s their flavor that they’re famous for. In Dallas I’ve only had them served with a touch of sea salt and it wasn’t until I ordered them in Austin at Swift’s Attic had I had them with a cool yogurt dip. It was pure happiness.

In Texas, we love our peppers and in May/June they start to show up in the markets and we get stupidly excited.  Last weekend, I hit my local farmers market to grab a few pounds of shishitos and whipped up a goat cheese dip that I thought would be so amazing that my husband just might do the dishes that night. The verdict? Not only did he do the dishes he handled bath/bedtime too and I got to prop my feet up with a nice glass of tempranillo. So yes, the pairing of goat cheese and shishito peppers is, as Charlie Sheen would say…Winning.

Blistered Shishito Peppers with Whipped Lemon Goat Cheese, is a poetic smoky blend of savory, salty, and bright. If you’re wondering if Mia, the resident four-year-old, approved — the answer is yes. She loves them and just bought two pounds more at the farmers market and placed them in her pink sparkly bag this morning with a grin. Obviously not a picky eater but she also had a chocolate croissant in there. I would be smiling too.

Blistered Shishito Peppers with Whipped Lemon Goat Cheese serves 3 to 4

  • 1 pound shishito peppers*
  • 1 tablespoon canola or grapeseed oil
  • 1/2 teaspoon kosher salt
  • 4 ounces goat cheese
  • 2 1/2 tablespoons milk
  • 1 tablespoon lemon juice
  • grated zest from 1 lemon

* Shishito Peppers are a mild thin skin Japanese pepper that are grown in the United States. I have yet to see them in stores in Dallas. I find them at my local farmers market beginning in June. If you can’t find them, ask your local specialty grocery store for availability.

notes: There are two ways to make this recipe. One is grilled, my favorite, and the other is blistered under a broiler. To blister in a broiler, place peppers that have been oiled and salted on a baking sheet under the broiler. Broil for 6 to 8 minutes, stirring once, until the peppers are blistered. Remove from heat and serve with whipped goat cheese.

shisito bowl

Preheat a charcoal or gas grill to high heat. In a large bowl, mix to combine peppers, oil, and salt.

cheese lemon

In a food processor or high powered blender, combine goat cheese, milk, lemon juice, and lemon zest. Puree until whipped and smooth, about 1 minute. Pour into a bowl for serving.

grill

Place the peppers on the grill and grill for 5 to 6 minutes, flipping once halfway through, until the peppers are blistered and softened.

Blisterd Shishito Peppers with Whipped Lemon Goat Cheese

Once the peppers are blistered, remove from heat and serve with the whipped goat cheese for dipping. Serve warm.

Blistered Shishito Peppers with Whipped Lemon Goat Cheese

Rating: 51

Blistered Shishito Peppers with Whipped Lemon Goat Cheese

Blistered Shishito Peppers with Whipped Lemon Goat Cheese, is a poetic smoky blend of savory, salty, and bright — perfect for any appetizer.

Ingredients

  • 1 pound shishito peppers*
  • 1 tablespoon canola or grapeseed oil
  • 1/2 teaspoon kosher salt
  • 4 ounces goat cheese
  • 2 1/2 tablespoons milk
  • 1 tablespoon lemon juice
  • grated zest from 1 lemon

Instructions

  1. Preheat a charcoal or gas grill to high heat. In a large bowl, mix to combine peppers, oil, and salt.
  2. In a food processor or high powered blender, combine goat cheese, milk, lemon juice, and lemon zest. Puree until whipped and smooth, about 1 minute. Pour into a bowl for serving.
  3. Place the peppers on the grill and grill for 5 to 6 minutes, flipping once halfway through, until the peppers are blistered and softened.
  4. Once the peppers are blistered, remove from heat and serve with the whipped goat cheese for dipping. Serve warm.

Notes

Shishito Peppers are a mild thin skin Japanese pepper that are grown in the United States. I have yet to see them in stores in Dallas. I find them at my local farmers market beginning in June. If you can’t find them, ask your local specialty grocery store for availability.

notes: There are two ways to make this recipe. One is grilled, my favorite, and the other is blistered under a broiler. To blister in a broiler, place peppers that have been oiled and salted on a baking sheet under the broiler. Broil for 6 to 8 minutes, stirring once, until the peppers are blistered. Remove from heat and serve with whipped goat cheese.

http://www.insockmonkeyslippers.com/blistered-shishito-peppers-with-whipped-lemon-goat-cheese

 

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    Comments

  • Cathy Pollak ~ Noble Pig


    I have never seen these here but maybe I need to look harder, they sound delicious, especially with that goat cheese.

    • In Sock Monkey Slippers


      Thanks Cathy! I’m thinking about adding a plant or two in the garden next year. I’ll send you some next pepper season ;)

  • meeshroom@gmail.com


    YUM!!! I’ll bet you could take some seeds and grow your own, esp if you buy them at a farmer’s market rather than market.

    Thanks for sharing. Adding this to my list for a California tea party.

  • TiffanyAzure@CremedelaCrumb


    Ooh Merideth these look delish. I loooove peppers but I’ve never had these. Now I’m gonna be on the hunt!! Thanks!

  • brandi


    want. right now. miss you :)

  • Paula - bell'alimento


    Seriously best peppers EVER! Can’t wait to find some here myself. Still dreaming of them from our dinner. xoxo

    • In Sock Monkey Slippers


      That was the best dinner! Beef Cheeks – it’s going to happen! Wished y’all lived closer.

  • Julia


    Whipped lemon goat cheese. That almost brings a tear to my eye. Yum!

  • Harper Ellison


    So, I grabbed some at the farmers market in San Antonio and I’m going to make them tonight. I’m so excited to finally know how to make these! Thanks!

  • Chung-Ah | Damn Delicious


    Whoa! I just recently found out about the shishito peppers and they are the best! I can’t wait to try these out!

  • kiley


    hello! i made these for a dinner party of 12 a few nights back and they were mouth watering. I think ill try them again but with yogurt and fresh garlic! delicious! thanks!

  • Isadora@she likes food


    This combines three of my favorite things in the whole world, peppers, lemons, and goat cheese! I’ve never used shishito peppers before, but I will have to look for them this weekend because I really want to eat this!

  • Hannah


    You are a LIFESAVER. I’ve been to that restaurant in Austin and I have been craving that exact thing ever since!! Thanks for putting the recipe up!

  • Ruth


    This recipe works really well with Spanish padron peppers as well. They have great flavor and no heat.

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